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Effect of temperature and/or pressure on tomato pectinesterase activity
I Van Den Broeck1, L R Ludikhuyze, A M Van Loey
1Department of Food and Microbial Technology, Laboratory of Food Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.
Journal of Agricultural and Food Chemistry
|February 26, 2000
Summary
High pressure enhances tomato pectinesterase (PE) activity, with optimal conditions found at 100-200 MPa and 60-65°C. Calcium ions further boost PE activity at elevated pressures, showing its potential in food processing.
Area of Science:
- Food science
- Enzymology
- Biochemistry
Background:
- Pectinesterase (PE) is a key enzyme in fruit ripening and processing.
- Understanding PE activity under varying conditions is crucial for food quality control.
- High pressure processing (HPP) is an emerging technology for food preservation.
Purpose of the Study:
- To investigate the effects of high pressure and temperature on tomato pectinesterase (PE) activity.
- To determine optimal conditions for PE activity under pressure.
- To evaluate the influence of calcium ions on PE behavior.
Main Methods:
- Enzyme activity assays of tomato PE.
- Treatment of PE under varying pressures (0.1-900 MPa) and temperatures (20-75°C).
- Analysis of PE activity in the presence and absence of Ca(2+) ions.
Main Results:
- Tomato PE is heat-labile at atmospheric pressure but pressure-resistant.
- Enzyme activity increased with pressure up to 300 MPa, with optimal activity at 100-200 MPa and 60-65°C.
- Ca(2+) ions enhanced PE activity at elevated pressures (up to 300 MPa), with optimal conditions at 200-300 MPa and 65-70°C.
Conclusions:
- High pressure can modulate tomato PE activity, offering potential for controlled enzymatic reactions in food processing.
- Ca(2+) ions play a significant role in stabilizing and enhancing PE activity under pressure.
- Findings provide insights into the behavior of plant enzymes under HPP conditions.